Cherry Compote

Stone a pint of sour cherries. Boil a cupful of rice; drain, have it perfectly dry, each grain separate, and arrange it in the form of a bed or mound in the center of the serving dish. Add to the cherries a cupful of sugar, put them in a saucepan, toss them carefully until they reach the boiling point, and put them around the rice. If you ar range the rice in a border, put the cherries in the center. Serve warm.

Currants may be substituted for cherries and served in the same fashion.

Rice Compotes

These dishes or sweet entrees are all made from carefully boiled rice, garnished with different kinds of fruit. One may use canned, preserved, candied or fresh fruits.

Compote of Pineapple with Rice

Pare and remove the eyes from the pineapple; pick it apart with a silver fork, beginning at the stem end. Add a half cup of sugar, put it in a saucepan on the back part of the stove, bring slowly to the boiling point. Have ready a cupful of rice carefully boiled; put it in the center of a round or oblong plate, pour the pineapple over it, and send at once to the table. Serve plain or with whipped cream.

Peach Compote

1 cupful of rice

6 large ripe peaches

1/2 cupful of sugar

Boil and drain the rice. Plunge the peaches into boiling water, remove the skins, cut them into halves and take out the stones. Crack two stones and mash the kernels; add the kernels and sugar to a half pint of water; bring to boiling point; strain and add the peaches. Just as soon as the peaches are thoroughly heated, dish the rice in a pyramid and arrange the peaches around the base; pour over the syrup and send to the table.

Raisin Compote

1/2 pound of layer raisins

1/4 cupful of sugar

1 cupful of rice

Juice of a lemon

Stone the raisins, cover them with a half pint of water, and soak for a half hour; then add the juice of the lemon. Boil the rice, drain, and when perfectly dry heap it in the center of a dish. Bring the raisins to the boiling point, arrange them over the top of the rice, and serve at once.